tag:blogger.com,1999:blog-67915908802920167512017-02-07T20:51:50.737-08:00Yona's TableYona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-6791590880292016751.post-52809727909305983102010-03-21T18:39:00.000-07:002010-03-21T18:40:59.071-07:00Simple~ Scrumptious~ Salmon<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iab_KJi1eF4/S6a91EoJVPI/AAAAAAAAAZA/xO-y5IDv1wk/s1600-h/IMG_1290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/_iab_KJi1eF4/S6a91EoJVPI/AAAAAAAAAZA/xO-y5IDv1wk/s400/IMG_1290.JPG" vt="true" width="400" /></a></div>Salmon is my favorite fish! I love the fact that there are so many different ways to cook it and eat it. I was recently told by a friend of mine about the simplest way to cook salmon, and trust me; you won’t find a simpler method. Naturally I had to test her method, preparation was a non-factor and cooking time was relatively short, it was delicious. I later served it to friends, and received rave reviews. It would be a ‘shanda’ to hide this recipe, as it is a must taste. It’s perfect as a starter or a main, either way you eat it this ones a keeper. B’teavon!<br /><br /><br /><strong>Simple Salmon</strong><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_iab_KJi1eF4/S6bKFCdtHsI/AAAAAAAAAZQ/OXIWPKAVg6A/s1600-h/IMG_1279.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/_iab_KJi1eF4/S6bKFCdtHsI/AAAAAAAAAZQ/OXIWPKAVg6A/s400/IMG_1279.JPG" vt="true" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />Kosher Salt&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb Salmon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Garlic Powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Lemon Wedges</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div>Cover the bottom of a large frying pan with a ¼ inch of kosher salt. Place salmon skin side down on the bed of salt. Season the top of the salmon to your taste with garlic powder, salt, and pepper. Cover the frying pan and place it on the stove top on high heat for 10 minutes (depending on the thickness of the salmon you may need two or three more minutes). Do not uncover the frying pan until the salmon is completely cooked. Use a spatula to slide the salmon out of the skin (the fish will slip right off the skin). Serve with a lemon wedge!<br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-63668894429973243802010-03-08T13:40:00.000-08:002010-03-08T13:40:24.875-08:00You say Pesach- I say Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_iab_KJi1eF4/S5RSMDyJSzI/AAAAAAAAAXk/wVMMqEZ1U8c/s1600-h/potatolemon2_290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" kt="true" src="http://4.bp.blogspot.com/_iab_KJi1eF4/S5RSMDyJSzI/AAAAAAAAAXk/wVMMqEZ1U8c/s400/potatolemon2_290.jpg" width="400" /></a></div>When I think of Pesach I think of potatoes. It’s like a knee jerk reaction. You say Pesach- I say potatoes. But the truth is there are so many fabulous recipes to keep you well fed through the entire holiday. From now until Pesach I will be featuring all kosher for Pesach recipes that are sure to keep your taste buds on their toes with some new and creative ideas to wow your family and friends. But since potatoes are a Pesach staple, I thought I would give you a recipe that I have really enjoyed making and eating. This is a recipe I found on chowhound and I bring it to you!!! B’teavon!<br /><br /><strong>Lemon-Oregano Roasted Potatoes</strong><br /><br />4 large russet potatoes cut lengthwise into sixths (you could do sweet potatoes)<br /><br />1/4 cup freshly squeezed lemon juice<br /><br />1/4 cup olive oil<br /><br />1/4 cup water<br /><br />4 teaspoons dried oregano<br /><br />4 teaspoons kosher salt<br /><br />2 teaspoons lightly packed lemon zest<br /><br />1/4 teaspoon freshly ground black pepper <br /><br />Heat the oven to 450°F and arrange a rack in the middle. Place potatoes in a single layer on a baking sheet. Add all remaining ingredients and toss to coat potatoes. Bake until potatoes are well browned and crispy on all sides, turning halfway through, about 1 hour and 15 minutes (keep in mind every oven varies). Makes 4 to 6 servings.<br /><br />Adding liquid to the beginning of the roasting process results in the best of all potato possibilities: As the potato wedges cook, they soak up the lemon juice, olive oil, and water, making them soft and fluffy on the inside. And once the liquid has evaporated, they start to roast, giving them a brown, crispy crust on the outside.Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-91975347795402486912010-03-07T17:44:00.000-08:002010-03-07T17:44:43.297-08:00Crock-pot Mess No More<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://ecx.images-amazon.com/images/I/51T9vMcX71L._SL500_AA280_.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" kt="true" src="http://ecx.images-amazon.com/images/I/51T9vMcX71L._SL500_AA280_.jpg" width="200" /></a>Slow Cooker Liners are made of heat resistant nylon and designed to make slow cooker cleanup fast and easy. The liners help you avoid all that soaking and scrubbing that is associated with slow cooking. Simply place the liner in the slow cooker bowl, add ingredients, and cook as you normally would. After cooking, remove meal from the lined-slow cooker, allow to cool, and simply toss the liner. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-5790569708468137592010-03-07T17:40:00.000-08:002010-03-07T17:40:05.389-08:00Limp Napkins No More!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iab_KJi1eF4/S5RVLklCuBI/AAAAAAAAAYE/vsg5p5tM0OE/s1600-h/IMG_1393.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" kt="true" src="http://3.bp.blogspot.com/_iab_KJi1eF4/S5RVLklCuBI/AAAAAAAAAYE/vsg5p5tM0OE/s200/IMG_1393.JPG" width="112" /></a></div>Often when you wash cloth napkins and don't starch and iron them they go limp. If you find yourself in a limp napkin bind, take firmer cloth napkin wrap it around the weaker napkin to create a beautiful floral design that stands straight and tall!Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-35190608927781824612010-03-07T17:37:00.000-08:002010-03-07T17:37:57.966-08:00Defrosting Meat<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.theperfectsteak.com/blog/uploaded_images/RawNewYorkStriploin_07-724202.gif" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" kt="true" src="http://www.theperfectsteak.com/blog/uploaded_images/RawNewYorkStriploin_07-724202.gif" width="200" /></a></div><br />I learned a great trick to defrost meat in a fast and safe way. Place meat (works for poultry or fish as well) in a bowl of cold water. To expedite the thawing process have cold water running over the meat. It’s amazing, and it works!Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-79297176148320123782010-02-21T19:56:00.000-08:002010-02-23T18:40:58.454-08:00Soul Warming Stew<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_iab_KJi1eF4/S4H9leTjfQI/AAAAAAAAAUQ/W6aWnaK1YJU/s1600-h/IMG_1301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="360" src="http://4.bp.blogspot.com/_iab_KJi1eF4/S4H9leTjfQI/AAAAAAAAAUQ/W6aWnaK1YJU/s640/IMG_1301.JPG" width="640" /></a></div>Chulent is a dish for which people have taken poetic license. Each family has their own version of how the dish is constructed. For example, growing up in my house (my mother felt that red meat was bad for our health) my mother would fill a crock-pot with zucchini, yellow squash, sweet potatoes, and chicken, which was not Chulent, it was chicken squash stew! My Mother said she was just watching out for our health and wellbeing and that one day we would thank her… stay tuned for stories of our Sunday family trips to the egg white factory!<br /><br />Alas I got married and was privy to the seemingly authentic and wholly scrumptious Chulent that abounds my in-laws house every Saturday morning. I cannot help but share this recipe with you, I cannot think of a more warming meal on a cold Wintry Shabbat morning. B’Teavon!<br /><br /><span style="font-size: large;">My Mother in Laws Chulent</span><br /><br />1 small rack of ribs (2-3 bones)<br /><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 small potatoes&nbsp;&nbsp; </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div>1 cup barley&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.versagrain.com/image-files/barley-pile.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://www.versagrain.com/image-files/barley-pile.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1\2 cup wheat berries</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div>2 Tbsp ketchup<br /><br />1Tbsp salt<br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div>1 Tsp pepper<br /><br />3 Tbsp onion soup mix or 1 package soup mix<br /><br />Mix everything together in a crock-pot and cover with water. My Mother in law says that she puts it up on Thursday night before going to bed on low, which is the low and slow way of creating a delectable dish that she presents at lunch Saturday. If you prefer to put it up Friday afternoon that will be delicious as well. B’Teavon!<br /><br /><span style="font-size: large;">A Few Helpful Tips on Making Chulent</span><br />1. Uncle Yitzy says - “if you don't want to use a cooking bag when cooking the Chulent, spray the crock pot very well with Pam, in this way the Chulent will not stick to the crock-pot” making cleanup a cinch!<br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Use a hearty cut of meat that won’t dry out as this dish cooks (lean meats don’t hold up as well in a dish that cooks for 24-36 hours). I have tried many Chulent’s over the years, the best are the ones made with a hearty piece of meat on a bone (preferably ribs).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. If you want to infuse a bit more flavor into the Chulent add a bay leaf and a large sweet potato.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. If your going really Chulent wild you could add a can of beer to your Chulent. Note use a light golden beer for best results.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Our friend Jeff recommends adding cocktail wieners and some bbq sauce for maxx flavor. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Did you know?</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chulent is a traditional [Jewish] stew simmered overnight and eaten for lunch on the Sabbath. Chulent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath. Ashkenazi-style Chulent was first mentioned ca.1180 in the writings of Rabbi Yitzhak of Vienna. In the shtetls of Eastern Europe and other areas where Jews lived, before the advent of electricity and cooking gas, a pot with the assembled but uncooked ingredients was brought to the local baker before sunset on Fridays. The baker would put the pot with the Chulent in his oven, which was always kept fired, and families would come by to pick up their cooked Chulent on Saturday mornings on their way home from Synagogue enabling the family a hot hale and hearty cooked meal every Shabbat. Nowadays we no longer lug our pots to the local baker before sundown on Fridays,rather we combine all of the ingredients before Shabbat in a slow cooker (crock-pot) and let it simmer on low until the following day. It is the quinticential ‘set it and forget it’ type meal, though this meal is truly unforgetable! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><br /><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-48168817023496880782010-01-30T23:44:00.000-08:002010-01-31T17:55:29.907-08:00Cookies, Chocolate, Nuts...What Could Be bad?!<span style="font-family: Verdana, sans-serif;">When I was a young girl every time my Bubby came to visit she would bring a tremendous amount of Mandelbrodt for my mother to put in our extra freezer and defrost anytime she needed a dessert. Our extra freezer was located in the laundry room in the basement so snitching one of Bubby’s special treats took a bit more effort, but I was always up for the challenge. Let’s just say I was always the first one to volunteer to switch a load of laundry in the basement, and can safely attribute those frozen little cookie sticks to an extra five pounds I still carry with me today. </span><br /><span style="font-family: Verdana, sans-serif;">I believe that if you are going to eat cookies they are best digested with a nice glass of tea, and why bother drinking tea without a good cookie? Mandelbrodt is a wonderful accompaniment to tea as it is not too sweet and the perfect consistency that can withstand a dunk or two into your hot drink. B’teavon</span><br /><br /><div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: large;">Pistachio Sticks...My Version of Mandelbrodt</span><span style="font-family: Verdana, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iab_KJi1eF4/S1-pQwXpERI/AAAAAAAAASE/RPjVXd5l8DA/s1600-h/IMG_2470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" mt="true" src="http://2.bp.blogspot.com/_iab_KJi1eF4/S1-pQwXpERI/AAAAAAAAASE/RPjVXd5l8DA/s400/IMG_2470.JPG" width="400" /></span></a></div><div><span style="font-family: Verdana, sans-serif;">1 cup sugar</span></div><span style="font-family: Verdana, sans-serif;">2 cups all purpose flour</span><br /><span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span><br /><span style="font-family: Verdana, sans-serif;">½ tsp salt</span><br /><span style="font-family: Verdana, sans-serif;">1 cup chopped pistachios</span><br /><span style="font-family: Verdana, sans-serif;">Ground cinnamon</span><br /><span style="font-family: Verdana, sans-serif;">½ cup canola oil</span><br /><span style="font-family: Verdana, sans-serif;">2 large eggs</span><br /><span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><br /><span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees. Spray two baking sheets with pam. Combine oil, sugar, eggs, and vanilla. Combine flour, baking powder, salt, and 1 cup of chopped pistachios. Mix the wet and dry mixtures together in one large mixing bowl and mix well. Divide dough into two pieces and form into two loaves. Place loaves on separate baking sheets. Sprinkle loaves with cinnamon. Bake for 30 minutes or until golden brown (depends on your oven). Remove from oven and cool for 10 minutes and then slice(about half inch thick) . </span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><br /><span style="font-family: Verdana, sans-serif; font-size: large;">Chocolate Pistachio Topping</span><br /><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.thedailygreen.com/cm/thedailygreen/images/jG/pistachio-nuts-md.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="153" kt="true" src="http://www.thedailygreen.com/cm/thedailygreen/images/jG/pistachio-nuts-md.jpg" width="200" /></a></div><span style="font-family: Verdana, sans-serif;">1 cup powdered sugar </span><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">¼ cup chopped pistachios</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">¼ cup unsweetened cocoa powder</span></div><span style="font-family: Verdana, sans-serif;"><br /></span><br /><span style="font-family: Verdana, sans-serif;">Mix powdered sugar and cocoa together. Add drops of water to mixture until the consistency is a thick frosting. Frost each piece of Mandelbrodt individually and sprinkle chopped pistachios on top of frosted Mandelbrodt pieces while the frosting is still wet. Let harden and serve!</span><br /><span style="font-family: Verdana, sans-serif;">Yields about 30-35 pieces.</span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><br /><div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: large;">Balthazar Bakery’s Ginger Citrus Tea- </span><br /><span style="font-family: Verdana, sans-serif; font-size: large;">A Great Accompaniment To Pistachio Sticks</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.withamymac.com/news/wp-content/2009/08/tea_with_mint.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" kt="true" src="http://www.withamymac.com/news/wp-content/2009/08/tea_with_mint.jpg" width="287" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">4 cups water </span></div><span style="font-family: Verdana, sans-serif;">1/8 cinnamon stick</span><br /><span style="font-family: Verdana, sans-serif;">5 oz. fresh ginger </span><br /><span style="font-family: Verdana, sans-serif;">1/4 lemon, peel only, zested in strips</span><br /><span style="font-family: Verdana, sans-serif;">1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)</span><br /><span style="font-family: Verdana, sans-serif;">1/3 cup honey</span><br /><span style="font-family: Verdana, sans-serif;">1/4 bunch fresh mint, washed</span><br /><span style="font-family: Verdana, sans-serif;">Bring water to a boil with cinnamon. Peel ginger with a vegetable peeler. Roughly chop the ginger and add to the pot along with lemon zest and juice. Cover and simmer for 30 minutes. Add honey, stir well, and simmer (covered) for another 20 minutes. Pour over fresh mint, then strain and serve.</span><br /><span style="font-family: Verdana, sans-serif;">&nbsp;Makes about 1 quart. </span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><br /><div><span style="font-family: Verdana, sans-serif;">&nbsp;&nbsp;<span style="font-size: large;">Mandelbrodt Tips</span></span></div><ul><li><span style="font-family: Verdana, sans-serif;">When adding chocolate or nuts to the Mandelbrodt batter, be sure to dust the nuts and/or chocolate with flour; it will help to disperse them more evenly throughout the batter and keep them from all sinking to the bottom of the cookie. </span></li><li><span style="font-family: Verdana, sans-serif;">Every time you open the oven door the temperature is lowered and the baking process is disturbed, so minimize checking on your Mandelbrot by opening and closing the oven, rather turn the light on in your oven and look through the window.</span></li><li><span style="font-family: Verdana, sans-serif;">For best storage and preservation of the Mandelbrodt, store in an airtight container or Ziploc bag. If you are planning on freezing your Mandelbrodt, do so soon after they have cooled to retain optimal freshness. </span></li><li><span style="font-family: Verdana, sans-serif;">If you are going to freeze your Mandelbrodt don’t apply the chocolate and nut topping until you are ready to serve. This means apply the toppings with enough time to harden before you serve them, but not before you put them in the freezer.&nbsp;</span></li></ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif; font-size: large;">Did You Know?</span></div><span style="font-family: Verdana, sans-serif;">Some History About Mandel (ALMOND) Brodt (BREAD):</span><br /><span style="font-family: Verdana, sans-serif;">The answer to questions regarding the origin of this recipe depends upon whether you are seeking a culinary history or linguistic study of Mandelbrodt. Historians confirm that almonds were known to ancient Middle Eastern cooks, and were incorporated into many recipes. Biscuits/biscotti, twice-baked hard breads, were popular in Ancient Rome and generally spread with the Romans to other parts of the continent. Back in the day when modern packaging/preservation options didn't exist, this dried bread was a sensible option. The term Mandelbrot is of Germanic heritage and this particular food is traditionally associated with Eastern European Jews. In Eastern Europe Jews dipped them into a glass of tea, and because they include no butter (the Shabbat meals are usually meat and therefore no dairy or dairy ingredients are eaten at the same meal) and are easily stored they have become a good Shabbat dessert."</span><br /><span style="font-family: Verdana, sans-serif;">-Jewish Cooking in America, Joan Nathan </span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><br /><div><span style="font-family: Verdana, sans-serif;"></span></div><span style="font-family: Verdana, sans-serif;"><br /></span><br /><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com1tag:blogger.com,1999:blog-6791590880292016751.post-3514806481921002062010-01-30T23:33:00.000-08:002010-01-30T23:33:00.555-08:00Mandoline<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_iab_KJi1eF4/S0Z93iPS7dI/AAAAAAAAAPM/e-aBHTy1iYs/s1600-h/mandoline.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_iab_KJi1eF4/S0Z93iPS7dI/AAAAAAAAAPM/e-aBHTy1iYs/s320/mandoline.jpg" /></a></div><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">A Mandoline is a kitchen utensil used for slicing and cutting; with proper attachments, it can cut food to create all different kinds of shapes and textures. One of the advantages of using a mandoline is that the slices will be uniform in thickness, which is important with foods that are deep-fried or baked, as well as for presentation. Another advantage is that the slices can be very thin, and be made very quickly, with significantly less skill and effort than would be required if cutting with a knife.</span>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-33998441116376545252010-01-30T23:30:00.000-08:002010-01-30T23:30:24.538-08:00Gift Box Of Baked Goods<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_iab_KJi1eF4/S0aBlEW49wI/AAAAAAAAAPU/av_x6wdqKu8/s1600-h/IMG_1048.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_iab_KJi1eF4/S0aBlEW49wI/AAAAAAAAAPU/av_x6wdqKu8/s320/IMG_1048.JPG" /></a><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">A great gift idea for any occasion is to bring a gift box filled with homemade baked goods. Last week my husband had a friend's birthday and I sent him to the party with a gift box filled with my chocolate crunch spider cookies. The perfect combo of Yum and Fun!</span></div>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-44810580705432562692010-01-25T16:17:00.000-08:002010-01-25T16:17:12.450-08:00Removing Pomegranate Seeds<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_iab_KJi1eF4/S0VnThh3fiI/AAAAAAAAAO0/_QBU3nxvWlo/s1600-h/pomegranite.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_iab_KJi1eF4/S0VnThh3fiI/AAAAAAAAAO0/_QBU3nxvWlo/s400/pomegranite.jpg" /></a><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">My friend Sharon gave me a great tip on how to remove pomegranate seeds with minimal mess. Cut pomegranate in half horizontal (imagine the pomegranate is a globe- the stem is facing up and you want to cut across the equator), hold cut side over a bowl hit the skin with a heavy handle and the seeds will pop out without too much pith.</span><br /></div></div>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com1tag:blogger.com,1999:blog-6791590880292016751.post-20094832843701846202010-01-25T16:08:00.001-08:002010-01-30T23:29:33.356-08:00Plastic flower trick!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_iab_KJi1eF4/S06EwVAO4CI/AAAAAAAAARM/x6hKTlv9LoY/s1600-h/STA_1112.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_iab_KJi1eF4/S06EwVAO4CI/AAAAAAAAARM/x6hKTlv9LoY/s320/STA_1112.JPG" /></a></div><br /><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">Often times you will want to use a particular vase for a bouquet of flowers, then realize that the flowers are too short for the vase. I have a trick to solve your flower problem, and help get your bouquet into any vase! Scrunch a piece of clear plastic cellophane and place it on the bottom of the vase. The amount of cellophane you use will depend on the vase and how high up you want to raise your flowers. If your vase is not translucent you can use a plastic bag- no one will know:-) </span>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-17709697939986917822010-01-25T16:08:00.000-08:002010-01-30T23:32:40.485-08:00Peppermill<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_iab_KJi1eF4/S06K7XrWPwI/AAAAAAAAARU/KW88FY7fYLQ/s1600-h/IMG_1169.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_iab_KJi1eF4/S06K7XrWPwI/AAAAAAAAARU/KW88FY7fYLQ/s200/IMG_1169.JPG" /></a></div><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">The peppermill is one of my favorite kitchen tools. It may have a crank on top, or the mill itself may twist, bringing together two metal burrs that grind the peppercorns into a usable spice, suitable for cooking or for sprinkling on top of cooked food. The idea for the pepper mill came from the coffee mill.</span>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-54039692750392273192010-01-18T21:14:00.000-08:002010-01-30T23:17:28.554-08:00Not Your Bubby's Gefilte Fish!<span style="font-family: Verdana, sans-serif;">I often wonder why Ashkenazi (Eastern European Jewish) culinary classics are so monochromatic. Think about it, gefilte fish, chopped liver, herring, chulent; not exactly bursts of color. My husband (the historian) told me that spices were very expensive and hard to obtain in many European countries. The spice route ran through India and the Middle East, hence their foods took on a more flavorful and vibrant taste and look than those from Eastern Europe. In the upscale foodie world of the 21st century these old world classics may not be visually gorgeous, but their taste, texture, and flavor are satisfyingly delicious and carry with them a history as rich as these dishes. <br />The truth is my Bubby’s idea of gefilte fish was opening a jar of Manischewitz (always in the liquid broth never in the jelly). Growing up we did eat gefilte fish, but it was not just any gefilte fish, it was my Mother's southern (she’s from the Virginia) take on what she felt gefilte fish should be. I have taken my Mom’s gefilte fish brainchild, made some changes, and I present you with a fresh face and a delicious crunch on an old world “southern“ classic. B’teavon! </span><br /><div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: large;">Crunchy Gefilte Fish Fritters</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iab_KJi1eF4/S1U971tftXI/AAAAAAAAARs/8myxT4FkXwE/s1600-h/IMG_1178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_iab_KJi1eF4/S1U971tftXI/AAAAAAAAARs/8myxT4FkXwE/s640/IMG_1178.JPG" /></span></a></div><span style="font-family: Verdana, sans-serif;">1 medium onion</span><br /><span style="font-family: Verdana, sans-serif;">1 tsp salt</span><br /><span style="font-family: Verdana, sans-serif;">½ tsp pepper</span><br /><span style="font-family: Verdana, sans-serif;">½ tsp onion powder</span><br /><span style="font-family: Verdana, sans-serif;">½ tsp garlic powder</span><br /><span style="font-family: Verdana, sans-serif;">2 tbsp sugar (or 3 packets splenda)</span><br /><span style="font-family: Verdana, sans-serif;">2 tbsp olive oil</span><br /><span style="font-family: Verdana, sans-serif;">1 sprig fresh rosemary (or 1 tsp dried rosemary)</span><br /><span style="font-family: Verdana, sans-serif;">1 frozen loaf gefilte fish uncooked </span><br /><span style="font-family: Verdana, sans-serif;">2 eggs beaten</span><br /><span style="font-family: Verdana, sans-serif;">¾ cup cornmeal</span><br /><span style="font-family: Verdana, sans-serif;">¾ cup cornflake crumbs</span><br /><span style="font-family: Verdana, sans-serif;">Slice the onion into ¼ inch thick semicircles. Coat the bottom of a soup pot with 2 tbsp olive oil. Add the onions, salt, pepper, onion powder, garlic powder and sauté for 3-5 minutes on a medium flame until the onions become translucent. Add 5 inches of water to the pot and bring to a boil (in my soup pot that is 12- 8 oz cups of water. The water should mostly cover the gefilte fish.) Once the water is boiling add the rosemary and sugar. Remove outer wrapper and tray, place frozen fish with inner wrapper (the wax paper it is wrapped in) into boiling water, bring back to boil (when you add the frozen gefilte fish it will cool down the water so let it return to a boil. Once the water has boiled reduce heat and simmer for 1 hour. Remove fish carefully from water, discard paper wrapper and drain. Let cool. Slice cooled gefilte fish into 1/3 inch thick slices. Mix cornflake crumbs and cornmeal together in a shallow container. Dredge gefilte fish slices in egg mixture, then coat completely with cornmeal/cornflake crumb mixture. In a large frying pan containing hot oil which should be ¼ inch deep, for two minutes on each side lightly fry each piece of breaded gefilte fish. Remove from pan and put on a paper towel to absorb excess oil. For best flavor serve warm with a dollop of my special tartar sauce.</span><br /><span style="font-family: Verdana, sans-serif; font-size: large;">My Special Tartar Sauce</span><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_iab_KJi1eF4/S1U-cexNeXI/AAAAAAAAAR8/heSEB3Q1WaU/s1600-h/STA_1193.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_iab_KJi1eF4/S1U-cexNeXI/AAAAAAAAAR8/heSEB3Q1WaU/s400/STA_1193.JPG" /></span></a><span style="font-family: Verdana, sans-serif;">1 cup mayonnaise (I use low fat)</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">½ tsp salt<br />½ tsp pepper</span></div><span style="font-family: Verdana, sans-serif;">2 tbsp fresh chopped parsley (you can substitute with dill or coriander)</span><br /><span style="font-family: Verdana, sans-serif;">1 kosher dill pickle finely chopped.</span><br /><span style="font-family: Verdana, sans-serif;">1 tbsp lemon juice</span><br /><span style="font-family: Verdana, sans-serif;">Mix all ingredients together. Serve with Crunchy Gefilte Fritters.</span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><br /><div style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><strong><span style="font-family: Verdana, sans-serif; font-size: large;">Did You Know?</span></strong></div><span style="font-family: Verdana, sans-serif;">• The word Gefilte comes from German (angefüllt) and it means “stuffed” or “filled.” </span><br /><span style="font-family: Verdana, sans-serif;">• Traditionally, Gefilte fish was boiled and removed from the bone and mixed with eggs, onions, bread crumbs and spices as a way of preserving it </span><br /><span style="font-family: Verdana, sans-serif;">• Because Gefilte fish is deboned, it also satisfies the Jewish law that prohibits the removing of bones from fish on Shabbos </span><br /><span style="font-family: Verdana, sans-serif;">• Gefilte fish’s origin was in poor villages in Eastern Europe and was a way to feed a lot of people by stretching out a little bit of fish. <br />• This is a Pesach friendly recipe- use matzo meal instead of the cornmeal and cornflake crumbs.</span><br /><span style="font-family: Verdana, sans-serif;">• Once you finish boiling the gefilte fish you will have a fabulous fish stock. If you freeze the stock in ice cube trays, you can pop them into plastic bags and use as much or as little as you want at any time.</span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><br /><strong><span style="font-family: Verdana, sans-serif; font-size: large;">General Fish Preparation &amp; Storage Safety</span></strong><br /><span style="font-family: Verdana, sans-serif;">• If fish will be used within two days after purchase, store it in the refrigerator. If fish won't be used within two days after purchase, wrap it and store it in the freezer.</span><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.faqs.org/photo-dict/photofiles/list/394/761ice_cubes.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="276" ps="true" src="http://www.faqs.org/photo-dict/photofiles/list/394/761ice_cubes.jpg" width="320" /></span></a><span style="font-family: Verdana, sans-serif;">• If you have cooked fish that are not going to be eaten within 2 or 3 days, you can freeze them for extended storage. Place the cooked fish in a shallow covered container or Ziploc to allow the fish to freeze quickly. Cooked fish can be stored in the freezer for up to one month.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">• Freezing fresh (raw) fish in a block of ice such as fish steaks and fillets protects the fish from being exposed to any air because the air cannot penetrate through the ice. This guards the fish against freezer burn. Place fish in a Ziploc bag and cover with water, close and freeze. This method requires more room in the freezer for storage and is a little more work when it comes to thawing the fish. I do this and my fish tastes as fresh out of the freezer as the day I bought it.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-57527832654404033262010-01-18T18:37:00.000-08:002010-01-25T16:08:39.790-08:00Don't Leaf It Out!<div class="separator" style="clear: both; text-align: center;"><a href="http://maddieaboutfood.files.wordpress.com/2009/10/leeks_newbig.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" ps="true" src="http://maddieaboutfood.files.wordpress.com/2009/10/leeks_newbig.jpg" width="200" /></a><br /></div><br /><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">When using leeks I used to cut off the bottoms where the white met the green upper leaves and discard the tops of the leeks. Not anymore! Our good family friend Sharon S told me that the tops of the leeks are the best part. Use them in soups as one of your greens, they are flavorful and delicious!</span>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-35354805678722256402010-01-07T21:18:00.000-08:002010-01-18T18:44:38.484-08:00T’is the Season to think about Purim<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_iab_KJi1eF4/S0a93i9g10I/AAAAAAAAAPs/Ir8GlJ5wYIs/s1600-h/purimtablescape.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_iab_KJi1eF4/S0a93i9g10I/AAAAAAAAAPs/Ir8GlJ5wYIs/s400/purimtablescape.jpg" /></a><span style="font-family: Verdana, sans-serif;">That’s right you heard me… I know that Purim is almost two months away and may not be on your radar just yet, but T’is the Season to think about Purim! Considering my middle name is sale (along with clearance and many other names), I can’t help but think about Purim. After the holidays, every seasonal item is discounted by 50-75% off, making this the ideal time to buy gift boxes, bags, different wrapping paper and chatchkes for Shalach Manot and the table decor.</span><br /></div><span style="font-family: Verdana, sans-serif;"></span><br /><span style="font-family: Verdana, sans-serif;">I came home this week with enough items to sink a small ship, to which my very practical husband told me that we had no place to store all my new treasures. As if I didn’t know he would say something like that- I was a step ahead and had visited a few choice stores purchasing a stack of jumbo plastic containers (with lids). So even if the next Armageddon is on the way, my chatchkes and table décor are safe in those super sturdy moisture resistant containers. </span><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iab_KJi1eF4/S0bBiRvwq-I/AAAAAAAAAQU/C07nhaoBzn4/s1600-h/purim-chocos3.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_iab_KJi1eF4/S0bBiRvwq-I/AAAAAAAAAQU/C07nhaoBzn4/s320/purim-chocos3.jpg" /></a><br /></div><span style="font-family: Verdana, sans-serif;">&nbsp;Ahhh… you must be thinking “now that Purim is upon us, what should I serve at my Purim feast?” Considering the Purim story took place in Persia, I would suggest my kufteh. Kufteh have been around for many centuries, and in Farsi (the language spoken in Persia/modern day Iran) refers to any type of ground meat that has been spiced and shaped. </span><span style="font-family: Verdana, sans-serif;">I created my own Kufteh recipe that I think are the best out there and my husband totally agrees, then again, he knows better than to say otherwise.:-) B'Teavon!</span><span style="font-family: Verdana, sans-serif;"><br /></span><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: Verdana, sans-serif; font-size: large;">My Kufteh</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iab_KJi1eF4/S0bA3UbpFJI/AAAAAAAAAQM/W8lYssBWi8o/s1600-h/STC_0711.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_iab_KJi1eF4/S0bA3UbpFJI/AAAAAAAAAQM/W8lYssBWi8o/s320/STC_0711.JPG" /></a><br /></div><span style="font-family: Verdana, sans-serif;">2 lbs. chop meat </span><br /><span style="font-family: Verdana, sans-serif;">2 cups diced onions</span><br /><span style="font-family: Verdana, sans-serif;">1 tbsp minced garlic</span><br /><span style="font-family: Verdana, sans-serif;">1 tbsp cumin</span><br /><span style="font-family: Verdana, sans-serif;">1 tbsp paprika</span><br /><span style="font-family: Verdana, sans-serif;">1 tbsp black pepper</span><br /><span style="font-family: Verdana, sans-serif;">1 cup chopped parsley </span><br /><span style="font-family: Verdana, sans-serif;">1/3 cup onion soup mix</span><br /><span style="font-family: Verdana, sans-serif;">1/3 cup &amp; 2 tbsp olive oil </span><br /><span style="font-family: Verdana, sans-serif;">2 eggs</span><br /><br /><br /><br /><span style="font-size: x-small;">&nbsp;(prepared Kufteh photo courtesy of foodmakesmehappy.blogspot.com)</span>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<a href="http://2.bp.blogspot.com/_iab_KJi1eF4/S0bDXfCE8RI/AAAAAAAAAQk/NgQ_UQcFFlk/s1600-h/kufteh.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_iab_KJi1eF4/S0bDXfCE8RI/AAAAAAAAAQk/NgQ_UQcFFlk/s320/kufteh.jpg" /></a><br /><span style="font-family: Verdana, sans-serif;">~ Preheat oven to 350 degrees</span><br /><span style="font-family: Verdana, sans-serif;">~ Sautee the onions &amp; garlic in (2 tbsp) olive oil until lightly browned</span><br /><span style="font-family: Verdana, sans-serif;">~ Add the cumin, paprika, black pepper, onion soup mix, parsley, (1/3 cup) olive oil, and eggs to the chop meat, mix well</span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">~ Combine the sautéed onions and garlic to the spiced chop meat (mix well)</span><br /><span style="font-family: Verdana, sans-serif;">~ Line a large baking sheet with tin foil and spray with Pam</span><br /><span style="font-family: Verdana, sans-serif;">~ Using a tablespoon scoop the chop meat into golf-ball sized kufteh</span><br /><span style="font-family: Verdana, sans-serif;">~ Arrange the kufteh in rows on the&nbsp;baking sheet leaving 1 inch between each kufteh </span><br /><span style="font-family: Verdana, sans-serif;">~ Bake at 350 degrees for ½ hr until sizzling and deep brown</span><br /><span style="font-family: Verdana, sans-serif;">~ Split open a kufteh to make sure that it is fully cooked (if fully cooked proceed with eating the test case, if not, put them back in the oven until done – use judgment based on your oven). </span><br /><span style="font-family: Verdana, sans-serif;">~ Stay tuned for more ideas of what to serve at your Purim Feast. B’Teavon!</span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><br /><span style="font-family: Verdana, sans-serif; font-size: large;">Did You Know?</span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">• The word kufteh, which literally means pounded in Farsi, refers to any type of ground meat that has been shaped</span><br /><span style="font-family: Verdana, sans-serif;">• In the simplest form, kufteh consist of balls of minced or ground meat usually beef or lamb mixed with spices and/or onions</span><br /><span style="font-family: Verdana, sans-serif;">• In many Middle Eastern countries, kufteh is formed into cigar-shaped cylinders</span><br /><span style="font-family: Verdana, sans-serif;">• The official name of Iran from the 6th century BC until 1935 was Persia</span><br /><span style="font-family: Verdana, sans-serif;">• Rice, nuts, and dried fruits are prominent ingredients in Persian cooking.</span><br /><span style="font-family: Verdana, sans-serif;">• An Iranian dinning custom is when invited to share a meal and upon entering an Iranian home one is supposed to remove their shoes at the door, and a gift or reciprocated dinner invitation should be offered to the host.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://wilmetteinstitute.org/jw/persia.big.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="618" ps="true" src="http://wilmetteinstitute.org/jw/persia.big.jpg" width="640" /></a><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com2tag:blogger.com,1999:blog-6791590880292016751.post-41497823907504599272010-01-07T16:28:00.000-08:002010-01-07T16:28:54.166-08:00Whisk<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_iab_KJi1eF4/S0Z8HrIw4BI/AAAAAAAAAPE/9_nqpHAAiFQ/s1600-h/whisk.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_iab_KJi1eF4/S0Z8HrIw4BI/AAAAAAAAAPE/9_nqpHAAiFQ/s320/whisk.jpg" /></a><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">A whisk is a cooking utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. The wires are usually metal, but some are plastic for use with nonstick cookware. </span><br /></div><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;"></span>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-79123628957401839502010-01-07T16:23:00.000-08:002010-01-30T23:30:00.029-08:00Seckel Pear Place Card<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iab_KJi1eF4/S0Z6wvAke_I/AAAAAAAAAO8/7myZL-HIDXM/s1600-h/Seckel+Pear+Place+card.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_iab_KJi1eF4/S0Z6wvAke_I/AAAAAAAAAO8/7myZL-HIDXM/s320/Seckel+Pear+Place+card.jpg" /></a></div><br /><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">Looking for a great idea for a place card? Use a Seckel Pear with a long stem </span><br /><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">and attach a simple tag with your </span><br /><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">guests name on it!</span>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com1tag:blogger.com,1999:blog-6791590880292016751.post-58939375770785712362010-01-07T16:10:00.000-08:002010-01-07T16:10:03.816-08:00About Me<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.bowenfamilyhomesblog.com/wp-content/uploads/2009/04/chefs-hat-300x282.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="187" ps="true" src="http://www.bowenfamilyhomesblog.com/wp-content/uploads/2009/04/chefs-hat-300x282.jpg" width="200" /></a><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif;">My name is Yona and this is my food journal. I will share with you many recipes that come from the archives of my life with my own personal touch! The food is inspired by my rich Jewish culture and history, and lots of random favorites in between. I believe that eating is a very visual experience so I will offer both beautiful and creative tablescapes and entertaining ideas. B' Teavon!</span><br /></div>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com2tag:blogger.com,1999:blog-6791590880292016751.post-50323958350969994982010-01-03T14:26:00.000-08:002010-01-07T16:14:00.116-08:00What is a Mirepoix?<div class="separator" style="clear: both; text-align: center;"><a href="http://www.vegetables.co.nz/imgs/cuts-mirepoix.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="109" ps="true" src="http://www.vegetables.co.nz/imgs/cuts-mirepoix.jpg" width="200" /></a><br /></div><br />If a recipe calls for a Mirepoix all you need is an equal part combination of onions, carrots, and celery.Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com0tag:blogger.com,1999:blog-6791590880292016751.post-89267021939547038502009-12-31T16:58:00.000-08:002010-01-30T22:29:40.568-08:00Old World Chicken Soup With New Age Flair.<div>As the fall drew near and winter was upon us the biggest topic of discussion was “the Flu shot.” I never paid much attention, as I am very scared of shots, so the idea of voluntarily getting one did not appeal to me. Instead, I make it my business to take extra vitamin C, buy Purell like I am preparing for the next great plague, and eat a tremendous amount of chicken soup. <br />My Mother is of the opinion that Chicken soup can cure everything from the common cold to very rare diseases. Don’t argue with her on that last point because while she is not a certified doctor- she just knows!&nbsp;Lately, everywhere I turn somebody is coughing, sneezing, sniffling, blowing their nose….and then they want to shake my hand. All of these germs had me&nbsp;reconsidering the flu shot, but I’m not taking any chances, so it’s chicken soup everyday until June! B’Teavon!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iab_KJi1eF4/Sz0_5Wume6I/AAAAAAAAAJo/EFg5p7mo7N0/s1600-h/chickensoupic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_iab_KJi1eF4/Sz0_5Wume6I/AAAAAAAAAJo/EFg5p7mo7N0/s640/chickensoupic.jpg" /></a></div><br /><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif; font-size: large;">Yona’s Chicken Soup</span><br /><br />4 Skinless Chicken Thighs <br /><br />5 Carrots<br /><br />6 Celery ribs<br /><br />2 Onions<br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 Leeks</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Bunches of Chives</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_iab_KJi1eF4/Sz1BYfs2C4I/AAAAAAAAAKA/H_ICNviCsOc/s1600-h/IMG_0643.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_iab_KJi1eF4/Sz1BYfs2C4I/AAAAAAAAAKA/H_ICNviCsOc/s400/IMG_0643.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Bunch of Dill</div><br />1 Bunch of Parsley<br /><br />1/4Cup Brown Sugar<br /><br />1/3&nbsp;Cup Chicken Consommé Powder<br /><br />1 Tsp Black Pepper<br /><br />1 Tbsp Onion Powder<br /><br />1 Tbsp Garlic Powder<br /><br />1 Tbsp Minced Garlic<br /><br />16 Cups Water <br /><br />Olive Oil<br /><br /><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_iab_KJi1eF4/Sz1Ak3EXy3I/AAAAAAAAAJw/wW4_9q3RVl0/s1600-h/STB_0684.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_iab_KJi1eF4/Sz1Ak3EXy3I/AAAAAAAAAJw/wW4_9q3RVl0/s320/STB_0684.JPG" /></a>You will need a big pot! I use a lobster pot which may seem odd for a kosher chicken soup, but believe me it’s worth the investment and you could feed a small army with this pot of soup. Prep all the vegetables. Cut the onion into large chunks, cut the leek into thick circles, and chop the chives into one inch long pieces. I like to cut the carrots and celery into big chunks. I think it makes the soup hearty and the vegetables do not break down and get mushy- but you decide how you like it. Coat the bottom of the pot with olive oil. Heat the olive oil and add the minced garlic. Sautee the garlic- do not brown it, just begin to extract the natural juices within the garlic. Add the onions, leeks, chives, black pepper, onion powder, garlic powder, chicken soup consommé powder and brown sugar, 1 cup of water and sauté for five minutes. Once you begin to see a thick sauce on the bottom of the pan add the chunks of carrot, celery the chicken and remaining 15 cups of water. Bring the soup to a boil and then add the bunch of dill and parsley.&nbsp;&nbsp;Lower the heat and simmer. I have been known to let this soup simmer for four hours on low. If you don’t have that type of time you can boil the soup for an hour. I find that the longer you let the soup simmer the more intense the flavor of the soup becomes. </div><br /><br /><br /><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif; font-size: large;">A Few Helpful Tips On Making Chicken Soup</span><br /><br /><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_iab_KJi1eF4/Sz1A-X49tsI/AAAAAAAAAJ4/QisYN-J1PNg/s1600-h/STA_0674.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_iab_KJi1eF4/Sz1A-X49tsI/AAAAAAAAAJ4/QisYN-J1PNg/s320/STA_0674.JPG" /></a></div><br />1. Add Matzo balls to your chicken soup! They are delicious and really enhance the soup. If you are going to make matzo balls-it's not worth the Patchke (Yiddish for "fuss") making them from scratch. Buy the mix from the store and just follow the directions on the package. DO boil the Matzo balls in the chicken soup and NOT in a separate pot of water. Cooking the matzo balls in the soup enhances the flavor of the matzo balls-trust me- just do it! Note- the soup will become a bit cloudy due to the starchiness of the matzo balls, but it will only add to the flavor of the soup!<br /><br />2. Once the chicken soup is fully cooked, take the chicken thighs out of the pot; allow the chicken to cool off and remove the meat from the bone. Put the chunks of chicken back into the soup and discard the bones. The longer the chicken soup&nbsp;boils, the more the bones begin to break a part, next thing you know you have a soup full of small bones, especially if you will be reheating the soup.<br /><br />3. Before you put chicken soup or any soup that contains meat away; the chicken/meat in the soup must be completely cooled or you need to remove the chicken/meat from the soup. The meat retains the heat longer than the liquid and vegetables which causes bacteria to form and the soup to spoil. Tip if you are going to put the warm liquid in the refrigerator make sure that the pot is uncovered until the soup is cold. You can either separate the soup into smaller shallower containers or submerge the pot in ice for faster cooling before you put it in the fridge. <br /><br />4. Chicken soup freezes very well. During the cold winter months I always like to have soup on hand but don’t always want to make one from scratch. My suggestion- make a big pot and divide it into Heavy Duty Freezer Ziploc bags and freeze after it cools. Place the bags of soup on a cookie&nbsp;sheet in the freezer. Once frozen, you can remove the bags of soup.<br /><br />5. I love chicken salad! If you really want to enhance the flavor of a chicken salad use chicken that has been cooked in a chicken soup. If you know there is a chicken salad on your culinary horizon, add extra chicken to the chicken soup. Remove it from the soup once it is cooked, let it cool down, take it off the bone, put it in a Ziploc bag and freeze it. Hint Hint, you may want to do this because I have a dynamite chicken salad recipe coming your way!<br /><br /><br /><span style="font-family: &quot;Trebuchet MS&quot;, sans-serif; font-size: large;"><strong>Did you know?</strong></span><br /><br />Chicken soup has a long history in Jewish culture. Ashkenazi Jews living in shtetls were often very poor and their menus were very simple. However, Jewish families would try to acquire at least one chicken for Shabbat and try to make the most of it. The chicken was roasted, the livers were made into chopped liver, gribenes was crackling made from fat and skin, pupik which was roasted gizzards, chicken fat was rendered into schmaltz and used for cooking, p'tcha (chicken feet- enough said), and the remaining carcass was used to prepare the soup. <br /><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/_iab_KJi1eF4/Sz1C1D2ml_I/AAAAAAAAAKI/9wltoZYrWBs/s1600-h/stethoscope.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_iab_KJi1eF4/Sz1C1D2ml_I/AAAAAAAAAKI/9wltoZYrWBs/s200/stethoscope.jpg" /></a>The 12th-century rabbi and physician Maimonides touted the benefits of chicken soup to one's health. Recently scientists at the University of Nebraska Medical Center in Omaha have studied the medicinal activity in chicken soup in vitro. They found that some components of the chicken soup inhibit neutrophil migration, which may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. Eat up!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br /></div>Yona's Tablehttp://www.blogger.com/profile/14081865281717865723noreply@blogger.com8